Research on Microbial Diversity in Dregs Vinegar and Suggestions on Cold Chain Logistics Strategies
Microorganisms are the key factor in the fermentation of dregs vinegar.They can produce different metabolites during fermentation,which directly affects the flavor,taste and aroma of vinegar.Studying microbial diversity can help control the production process of vinegar,including the speed of fermentation,the optimal end time of fermentation and so on,and affect the quality and characteristics of vinegar by adjusting the structure of microbial community.Based on this,in this study,high-throughput sequencing technology is used to analyze the bacterial and fungal communities in dregs vinegar.The results show that the bacterial community composition structure in dregs vinegar is more complex than the fungal community composition structure.During the fermentation of dregs vinegar,with the increase of fermentation time,the microbial diversity in dregs vinegar gradually decreases.Analyzing microbial diversity in dregs vinegar helps to deeply understand the roles and interrelationships of microorganisms in dregs vinegar during fermentation,and provides scientific basis for the production of vinegar.At the same time,it helps to maintain the characteristics of traditional process and promote the development of dregs vinegar industry.
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